Chicken And Vegetables In Black Bean Sauce Recipes

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CHICKEN IN GARLIC AND BLACK BEAN SAUCE



Chicken in Garlic and Black Bean Sauce image

This classic Chinese stir-fry dish is not only delicious, but also very simple to make. Chicken is stir-fried with onions, peppers, and bean sprouts, then served in a garlic and black bean sauce.

Provided by tonytsang

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 6

Number Of Ingredients 18

1 tablespoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
6 skinless, boneless chicken breast halves, sliced
1 cup bean sprouts
¼ cup water
2 teaspoons oyster sauce
1 teaspoon white sugar
1 tablespoon vegetable oil
3 tablespoons black bean sauce with garlic
1 tablespoon chopped garlic
1 onion, finely sliced
½ teaspoon salt
½ bell pepper, chopped
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes.
  • Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain.
  • Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl.
  • Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.2 g, Cholesterol 58.5 mg, Fat 5 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 3.3 g

CHICKEN WITH BLACK BEAN SAUCE



Chicken with Black Bean Sauce image

Chicken with Black Bean Sauce is a simple, quick stir-fry that takes just 5 minutes to cook! Fermented black beans have such a unique umami favor that you're going to want to make this every week.

Provided by Judy

Categories     Chicken and Poultry

Time 40m

Number Of Ingredients 16

2 chicken breasts ((about 12 ounces/340g, cut into 1/8-inch thick slices))
3 tablespoons water
3 teaspoons cornstarch
1 teaspoon oil
2 teaspoons light soy sauce
3 tablespoons oil ((divided))
3 slices ginger ((julienned))
3 cloves garlic ((smashed and chopped))
3 scallions ((chopped and separated into white and green parts))
3 tablespoons fermented black beans ((washed and drained))
1 green bell pepper ((cut into bite-sized pieces))
1 red bell pepper ((cut into bite-sized pieces))
½ teaspoon sugar
1 tablespoon Shaoxing wine
¼ teaspoon salt ((or to taste))
2 tablespoons water

Steps:

  • Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
  • Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
  • Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 28 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 901 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BLACK BEAN SAUCE CHICKEN WITH VEGETABLES



Black Bean Sauce Chicken With Vegetables image

I'm a fiend for black bean sauce so had to try this (tweaked slightly) when I saw it at the Uwajimaya website. Preparation time doesn't include time to cook rice (could also be served over noodles). I'm sure pork could substitute admirably for chicken.

Provided by echo echo

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon oil
1/2 lb chicken, diced
3 cups assorted fresh vegetables, such as asparagus, Asian eggplant, green beans, onions, zucchini, sliced
2 tablespoons black bean sauce

Steps:

  • Combine cornstarch and sugar with 1/2 cup water.
  • Stir-fry chicken in oil over medium-high heat until done.
  • Add vegetables and black bean sauce; stir fry for 1/2 minute.
  • Add cornstarch mixture to the chicken-vegetable mix.
  • Bring to a full boil and continue to cook, stirring, until vegetables are tender and sauce is thick.
  • Serve pver steamed rice.

Nutrition Facts : Calories 113.4, Fat 8.6, SaturatedFat 2, Cholesterol 25.9, Sodium 24.3, Carbohydrate 2.3, Sugar 1.1, Protein 6.4

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE



Chicken with Green Peppers in Black Bean Sauce image

A classic Chinese dish, one of my favourites. Serve over a bed of rice.

Provided by Stephen

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 15

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
¾ pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
½ cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 ½ tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro

Steps:

  • Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
  • Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 17.2 g, Cholesterol 43 mg, Fat 12.6 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 1421.2 mg, Sugar 4.4 g

STIR-FRY VEGETABLES IN BLACK BEAN SAUCE



Stir-fry Vegetables in Black Bean Sauce image

So good, you could add meat or chicken if you like. Serve with steamed rice. I love the flavor of the black bean sauce!!

Provided by tamibic

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons peanut oil
1/4 cup chopped green onion
1 1/2 tablespoons chopped fresh ginger
1 1/2 tablespoons garlic
1/2 lb sugar snap pea
1/2 cup sliced diagonally celery
1/2 cup sliced diagonally carrot
1/2 cup sliced diagonally mushroom
1/2 cup sliced diagonally red pepper
1/2 cup sliced diagonally green pepper
1/4 cup fermented black beans, smashed
1/4 cup mirin
1/4 cup chicken stock
1 tablespoon cornstarch, dissolved in water
2 teaspoons asian chili sauce

Steps:

  • Heat oil in wok and add the vegtables.
  • Stir and cook 3 minutes.
  • Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.

Nutrition Facts : Calories 129.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 0.5, Sodium 173.8, Carbohydrate 14.2, Fiber 3.6, Sugar 4.1, Protein 2.8

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE



Chicken with Green Beans in Black Bean Sauce image

This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

2 1/4 cups chicken stock
1 1/2 cups organic white basmati
1 1/2 pounds boneless, skinless chicken breasts (about 4)
3 tablespoons light soy sauce
2 tablespoons Shaoxing or sherry
About 1 1/2 tablespoons cornstarch
2 teaspoons ground Sichuan pepper or coarse ground black pepper
Salt
1 bag (12 ounces) trimmed green beans, halved across on bias
About 1/4 cup Shaoxing or sherry
About 1 1/2 tablespoons light soy sauce
About 1 1/2 tablespoons dark soy sauce
1/3 cup black bean sauce or black bean garlic sauce
About 1 1/2 tablespoons cornstarch
4 tablespoons safflower or peanut oil or other high-temp cooking oil
2 large shallots, chopped or 1 leek, thinly sliced
2 inches ginger root, peeled with tip of spoon and cut into matchsticks or chopped
4 large cloves garlic, peeled and thinly sliced or chopped
About 1/2 cup fermented black beans, optional
1 cup chicken brodo or bone broth
2 tablespoons toasted sesame oil
Toasted sesame seeds, about 1/4 cup, to garnish

Steps:

  • For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
  • For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
  • In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
  • Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
  • Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
  • For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
  • For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
  • Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

STIR-FRIED CHICKEN WITH BLACK BEANS



Stir-Fried Chicken With Black Beans image

Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless. Furthermore, a year's supply of black beans will set you back about a buck at a Chinese market.

Provided by Mark Bittman

Categories     Stir-Fry     Dinner     Quick & Easy     Quick and Healthy     Chicken     Bean     Garlic     Ginger     Green Onion/Scallion     Sesame Oil

Yield Serves 4, with rice

Number Of Ingredients 13

2 tablespoons fermented black beans
2 tablespoons rice wine, dry sherry, or white wine
1/4 cup peanut or neutral oil, like grapeseed or corn
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 cup sliced onion
1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1/4 cup chopped scallion, plus more for garnish
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1/4 cup chicken or vegetable stock, white wine, or water
1 tablespoon dark sesame oil

Steps:

  • Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
  • Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
  • Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you're using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.
  • 12 Simple Additions to Stir-Fried Chicken:
  • You can throw almost anything you like into a stir-fry, but these are some of my favorites; some require a trip to an Asian market, but many will be in your pantry.
  • 1. Add 1 tablespoon or more of bottled hoisin, plum, oyster, or ground bean sauce with the soy sauce.
  • 2. Add 1/4 teaspoon or more Vietnamese-style chile paste, chile and black bean paste, or chile-garlic paste with the liquid.
  • 3. Add 1 teaspoon dark sesame oil with the soy sauce. A tablespoon or so of toasted sesame seeds is also good, alone or with the oil.
  • 4. Toss the chicken chunks with 1 tablespoon curry powder or five-spice powder.
  • 5. Toss in 1/2 to 1 cup raw or roasted cashews or peanuts when you return the vegetables to the pan.
  • 6. Omit the stock or water and add 1/2 to 1 cup coconut milk along with the soy sauce.
  • 7. Add 1 cup chopped fresh tomato when you return the vegetable to the pan.
  • 8. Replace half the soy sauce with nam pla (Thai fish sauce) or freshly squeezed lime juice or vinegar.
  • 9. Add 1 cup mung bean sprouts when you return the vegetables to the pan.
  • 10. Add 1/2 cup chopped shallot with the chicken.
  • 11. Use snow peas, mushrooms, or other quick-cooking vegetables, alone or in combination, in addition to or in place of other vegetables.
  • 12. Stir in 1/4 cup cooked grains (like barley, wheat berries, buckwheat, or quinoa) when you return the vegetables to the pan.

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